Montoro Paola, Tuberoso Carlo I G, Piacente Sonia, Perrone Angela, De Feo Vincenzo, Cabras Paolo, Pizza Cosimo
Dipartimento di Scienze Farmaceutiche, Università di Salerno, Via Ponte don Melillo, 84084 Fisciano, SA, Italy.
J Pharm Biomed Anal. 2006 Aug 28;41(5):1614-9. doi: 10.1016/j.jpba.2006.02.018. Epub 2006 Mar 22.
Flavonoids and anthocyanins in berry extracts from Myrtus communis, prepared by following a typical Sardinia myrtle liqueur recipe, were identified by HPLC coupled with Electrospray Mass Spectrometry and quantified by HPLC coupled with Ultraviolet/Visible Detection in order to evaluate the stability of the extracts during 1 year of storage. Antioxidant activity was measured by using TEAC assay, and the free-radical scavenging activity was monitored during time of the stability evaluation. Anthocyanins have found to be the most instable compounds, but a considerable instability was observed also for flavonoids, suggesting the use of extracts not over 3 months from their preparation. The myrtle extract showed interesting free-radical scavenging activity. Antioxidant activity was preserved in 3 months.
按照典型的撒丁岛香桃木利口酒配方制备的香桃木浆果提取物中的黄酮类化合物和花青素，通过高效液相色谱-电喷雾质谱联用进行鉴定，并通过高效液相色谱-紫外/可见光检测进行定量，以评估提取物在储存1年期间的稳定性。使用TEAC法测定抗氧化活性，并在稳定性评估期间监测自由基清除活性。已发现花青素是最不稳定的化合物，但黄酮类化合物也表现出相当大的不稳定性，这表明提取物制备后使用时间不宜超过3个月。香桃木提取物表现出有趣的自由基清除活性。抗氧化活性在3个月内得以保持。
